With Fall here, it’s apparent the over indulgence mode is in full swing. Celebrating the holidays with family and friends means sharing and feasting and these Cinnamon Apple Caramels are super easy, delicious and something to bring to that next get together. You don’t want to show up at the front door empty handed.
Who doesn’t love a great, homemade caramel and these Cinnamon Apple Caramels are packed with flavor. The apple cider is boiled down so it’s super condensed in apple goodness and is mixed with the sweet caramel and cinnamon. To supplement a little more flavor I also added some fresh ginger to the initial cooking of the caramel as an extra flavor note. I just cut a 1/2″ thick, quarter sized piece of fresh ginger and cook it in with the butter, sugars and cream. By skewering it on a wooden pick, it’s easy to retrieve and discard, or use it chopped and sprinkled on oatmeal the next day, it’s now candied basically! I also decided to use both white and brown sugar in this recipe as opposed to just the white sugar in Julie’s recipe.
Now I’ve made Caramel Sauce before and Caramel Cinnamon Shortbread, but I’ve never actually made caramel candy before. I was a little nervous as I saw all these other food blogs and Pinterest photos with their perfectly cubed finished candies and I wondered how they kept their shape and didn’t deflate into a goopy mess. These turned out pretty good and the flavor is amazing.
I’m pretty happy with these and with cinnamon, apple, ginger, and caramel, what’s not to like there? Enjoy these, they make 64 1″ cubes. I decided on making different shapes to twist in wax paper and even kept some in 2″ long pieces to dip or drape in chocolate, but that’s another recipe!
For apple cider syrup it takes about 2.5 hours to boil down, so plan accordingly and make this first!
- 2 cups heavy cream
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup brown sugar
- 6 tbsp unsalted butter
- 1 quarter size piece of fresh ginger
- 4 cups apple cider boiled down to ½ cup
- ½ tsp kosher salt
- 1 tsp cinnamon
- Bring apple cider to a boil over high heat in a heavy saucepan. Reduce to medium-low heat and cook uncovered for 2½ hours. Boil until apple cider is down to ½ cup. It should be a really concentrated and thick consistency, like syrup.
- Lightly grease an 8×8″ baking pan and line with wax paper that overhangs on opposite sides. Set aside.
- Cut a quarter sized piece of fresh ginger and thread onto a long skewer or toothpick for easy removal. In a large, nonstick pot, combine heavy cream, corn syrup, sugars, butter, fresh ginger piece and boiled apple cider. Bring to a boil over high heat, stirring to dissolve the sugars. Reduce to medium-high heat and cook without stirring until the candy thermometer reaches 250 degrees Fahrenheit. It will take about 20-30 minutes. Watch the pot! As you can see in the images it does reduce.
- Remove the pot from the heat and carefully pull out the ginger, discard. Next, whisk in the salt and cinnamon.
- Carefully pour the mixture into the prepared pan and let it stand for 12-18 hours at room temperature before cutting into 1″ squares.
- When cutting the caramels, run a very sharp knife under hot water and spray both sides with cooking spray and cut caramels.
- Wrap caramels in wax paper.